S Series Static Cooling Salad Table Fridge

Product Overview

The XSDUF-SALAD S Series Static Cooling Salad Table Fridge is a commercial refrigeration cabinet designed for refrigerated preparation and ingredient holding. This cabinet combines the specified format and cooling method. Select the model according to temperature range, capacity, refrigerant, voltage, ambient class, dimensions and door configuration. In the food flow, it provides a storage or preparation-stage buffer after receiving, preparation or validated cooling and before the next processing or service step. Its procurement value is temperature-controlled usable storage; cabinet format, shelf space, temperature zone, cooling method, ambient duty, utilities and door arrangement should be specified. Explore related cooking, refrigeration and hygiene equipment in the commercial kitchen equipment range.

Applications

• Raw material or load: Commercial kitchens, hotels and restaurants requiring refrigerated preparation and ingredient holding.
• Final product or process outcome: chilled, frozen or segregated-temperature storage according to the selected cabinet model and specified setpoint range.
• Product or load dimensions: Match cabinet dimensions, usable capacity, temperature duty and door configuration to the available space and planned storage load.
• Packaging or load format: covered food-grade containers or packaged loads that fit the shelves without blocking air circulation or heat-transfer surfaces.
• Factory type: restaurants, hotels, central kitchens, food-service preparation areas and compatible cold-storage workflows.

How the Machine Works

A compressor-driven refrigeration circuit cools the cabinet through direct or static evaporator surfaces. The thermostat cycles the compressor around the setpoint. Temperature recovery depends on door opening, load temperature, frost condition and heat transfer from the evaporator.

1. Feeding: load food or packaged product only after its required starting temperature and storage condition have been specified.
2. Positioning: place loads on compatible shelves or pans without blocking evaporator surfaces, supply air, return air or drainage.
3. Processing action: the refrigeration circuit removes cabinet heat by the selected cooling method.
4. Control or detection: the thermostat cycles the system around the specified setpoint; select any required alarms, remote monitoring and defrost controls during quotation.
5. Discharge: remove product according to stock rotation and the buyer's temperature-control procedure while minimizing door-open time.
6. Safety logic: segregate product after a temperature excursion or equipment fault; remove affected product according to the site's temperature-control procedure.

Key Features

• Feature: Stainless-steel exterior and interior surfaces support routine cleaning; material grade varies by model and application. Operating effect: provides washable enclosure surfaces with corrosion resistance determined by the actual grade. Buyer relevance: check food-contact zones, material certificates and the site's chemical and salt exposure.
• Feature: High-density insulation with thickness varying by E, Q and S series. Operating effect: limits heat exchange through the cabinet panels during operation. Buyer relevance: compare recovery, route time and utility demand under your planned load.
• Feature: Digital temperature controller available. Operating effect: provides a user-friendly control interface for setting temperature and time. Buyer relevance: check required modes, alarms, language, electrical standard and service access with our team.
• Feature: Rounded interior edges and removable shelf arrangements intended to support cleaning. Operating effect: defines load support, spacing and usable internal capacity. Buyer relevance: match the actual load dimensions and cleaning procedure before choosing a model.
• Feature: Replaceable door gasket and service access included in the refrigeration series. Operating effect: controls access and limits unwanted air, heat or steam leakage when properly maintained. Buyer relevance: check door clearance, opening frequency, seal replacement and cleaning access.
• Feature: Preparation counter format must be matched to pan layout, cover arrangement and food-well temperature. Operating effect: defines load support, spacing and usable internal capacity. Buyer relevance: match the actual load dimensions and cleaning procedure before choosing a model.

Technical Specifications

Specifications

The table summarizes available models and technical specifications. HSYL can match the configuration to your capacity, utilities and workflow.

Hygienic Design and Food-Contact Materials

Remove food before cleaning. Wipe shelves, rounded corners, door gaskets and drain areas with a non-abrasive detergent, then dry surfaces before restart. Specify SUS304 for food-contact zones when the hygiene or corrosion conditions require it.

Automation and Control Options

The cabinet is standalone with automatic thermostat cycling. Specify remote monitoring, alarms, defrost scheduling and door switches during model selection when the project needs them.

Integration into a Production Line

Locate the unit after receiving or preparation according to the food-flow plan. Maintain ventilation clearance around the condenser, allow full door swing, keep hot equipment away, and provide a dedicated electrical circuit and drainage if required. For multi-equipment projects, coordinate this unit with the commercial kitchen equipment solution.

Customization Options

• Cabinet size and load format selected from the listed model range
• Voltage, frequency, phase and plug or isolator standard
• Control functions matched to the selected configuration
• OEM labeling and destination-market documentation
• Door, shelf, pan, worktop, caster and temperature-zone arrangement supported by the selected model

Model Selection Guide

Rated performance depends on ambient temperature, ventilation, door-opening frequency, starting load temperature and frost. Do not select only by nominal liters; check usable shelf space and recovery under the intended duty.

Information Required for a Quotation

• Raw material, food, utensil or load photos and representative samples as applicable
• Final product specifications and acceptance criteria
• Target batch capacity, hourly or daily throughput and operating hours
• Food, tray, pan, rack, utensil or package dimensions
• Packaging or load format, closure and orientation
• Required automation, control, alarm and data functions
• Voltage, frequency, phase and available utilities
• Upstream and downstream equipment and interface conditions
• Factory or kitchen layout with access and maintenance clearances
• Destination country and local compliance requirements

Request a Technical Proposal

Share your capacity, product or load dimensions, site utilities and layout through the HSYL technical proposal request. Our team will recommend a suitable model and configuration.